TODAY

Friday, August 1

Gapers Block
Search

Gapers Block on Facebook Gapers Block on Flickr Gapers Block on Twitter The Gapers Block Tumblr


Drive-Thru
« Chicago Chefs Unite to Help Local Farmer Feeling the Heat at the NRA Show »

Interview Mon May 18 2009

An Interview with Slap Ya Mama

Slap Ya Mama Cajun Seasoning

This past weekend's National Restaurant Association trade show included exhibitors for all sorts of restaurant needs from meat cookers to vegetarian foods, from customer loyalty programs to beverage dispensing equipment. Many have predictable names that seem to tell exactly what they do. Then there's Slap Ya Mama Cajun Seasoning. I stopped by their booth and chatted with Jack Walker, who explained the name. Jack's voice has a certain enthusiasm that doesn't come through in print. You can listen to a recording of this interview on Vocalo.org.

Jack: The name is an old Cajun saying that our father used to use. When he'd cook, he'd say that he cooked so well that it'd make you want to slap your mom because she can't cook as well as he can. But it's an old Cajun saying that a lot of people use that you'll hear quite often in Louisiana.

Chris: Is it a family recipe?

Jack: It is a family recipe. It's our father's recipe. He did the original blend. After that, we kind of collaborated and developed all of the other blends and the other products. Our mother's actually the owner of the company, so that makes it kind of unique in fact that the name of it is Slap Ya Mama owned by a woman.

Chris: Sounds like a young company?

Jack: It is. We'll be eight years in June. We're real small still. We're still family oriented. We're growing; we're growing really fast. It's really exciting.

Chris: Can I find this stuff in Chicago?

Jack: Currently, no. We're working on getting it into the grocery stores out here, and trying to move more into the food service industry. That's why we're here, to promote and try to get our name out there more and more.

Chris: It's all seasoning, right?

Jack: Ya, we have three different seasoning blends. We have a fish fry, a seasoned fish fry. We have a Cajun pepper sauce, which is like a hot sauce but it's more flavorful. And then we also have a seafood ball to do lobsters and shrimp or crawfish... I don't know, you all can't do crawfish up here.

Chris: Is everything vegan?

Jack: Everything is vegan, yes.

Chris: You can just put it on fish?

Jack: You can put it on fish.

Chris: Or tofu.

Jack: Or tofu. It'll make your tofu taste way better, I think.

The National Restaurant Association's Restaurant Show runs through Tuesday at McCormick Place and is open to those "directly involved in the foodservice or hospitality industry."

 

Illinois Master Gardener / May 20, 2009 10:26 AM

What an interesting article!

Teaming up with Vocalo.org to
bring us the interview straight
"from the horses mouth" so to speak
made it even more
interesting.

I will watch for the product on the shelves in Chicago so I can try it on my Tofu!

Please utilize Volcalo.org whenever possible in future interviews. It makes for great 21 Century reporting!

Add a Comment




Please enter the letter b in the field below:



Live Comment Preview


Notes & Tags

Items marked with a * are required fields. Please respect each other. We reserve the right to delete any comments borne out of douchebaggery or that deal in asshattery.

Permitted tags and how to use them:

To link: <a href="http://blahblahblah.com">Link text</a>
To italicize: <em>Your text</em>
To bold: <strong>Your text</strong>

Event Mon Jul 21 2014

A Garden Party at Rick Bayless' House

By Judy Wu

I was using Rick Bayless' restroom, I mused, staring up at the ceiling window that was projecting a heavenly beacon of light upon my less-than-angelic duties. I could barely distinguish Rick's faint murmurs through the orange walls, something about how...
Read this feature »

 

Events

Fri Aug 1 2014
Fiesta Del Sol

Sat Aug 2 2014
Old Irving Park Beer & BBQ Challenge

Sun Aug 3 2014
From Good Stock Dinner Series w/Hunter Moore @ Land & Sea Dept

Sun Aug 3 2014
Comfort Station Potluck: Autotelic Studios


Drive-Thru on Flickr

Join the Drive-Thru Flickr Pool.


About Drive-Thru

Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
Please see our submission guidelines.

Editor: Robyn Nisi, rn@gapersblock.com
Drive-Thru staff inbox: drivethru@gapersblock.com

Archives

 

 Subscribe in a reader.

GB Store

GB Buttons $1.50

GB T-Shirt $12

I ✶ Chi T-Shirts $15